If you have a recipe for this country or any other country that you like to add click here

Golden Glow Rice Salad
1/4 cup peas
1/4 cup corn kernels
1/4 cup carrots, diced
1/4 cup cauliflower, sliced
2 cups cooked rice
1/2 cup diced cheddar cheese
1/2 cup mayonnaise
Salt and pepper to taste
Clean, wash, and boil all vegetbales. Cool. Combine rice, vegetables, and cheese. Season with salt and pepper to taste. Add mayonnaise and toss gently. Serve with grilled meat.
NOTE: Frozen or tinned vegetables can be used.

Orange Minted Rice
2 c long-grain rice
1/4 cup butter
2 tbsp finely chopped celery
2 onions, finely chopped
Salt and pepper to taste
1/4 cup finely shredded orange rind
3/4 cup orange juice
1/2 cup water
2 tbsp finely chopped mint
Cook rice in boiling water until tender. Heat butter in pan, saute celery and onions, add salt, pepper, and orange rind. Add orange juice, water, and mint, bring to a boil and cook until vegetables are done and liquid had evaporated.
Remove from heat, then stir in cooked rice. cover and let stand for 5 minute before serving.
Meat Pie

1½-2 kg chuck steak, trimmed and chopped into small cubes

3 bacon rashers (optional), chopped

2 onions, peeled and chopped.

1 stick celery, finely chopped (optional).

½ teaspoon black pepper

2 cups water.

½ teaspoon dried thyme (optional).

1 batch shortcrust pastry

3 tablespoons plain flour

½-1 teaspoon salt

Fry the bacon and onion over a low heat until the onion is soft. Add the chopped steak. Pour in the water and season with the salt, pepper, and thyme. Then add the celery. Cover and simmer for about 1 hours. Mix the flour with a little water to a smooth, runny mixture (roux), then stir this into the meat mixture. Stir until the mixture thickens. Pour into a deep pie dish. If you are making small pies, then line small pie dishes with the pastry and fill them with the meat mixture. Wet the rim of the pie with milk or beaten egg. Place a layer of pastry on top of the pie to form a lid. Trim the lid to the shape and size of the pie dish. Press the edges together with a fork to seal. Make some steam holes in the top and glaze with beaten egg or milk.
Bake in a hot oven for 30-40 minutes (maybe less for the smaller ones).

51 ceviche recipes from around the world

These pages are copyright © 2001/09 by oneworldonesite.com